Try some puréed into this luscious winter pesto from Ici’s talented new chef, Julie E. Farias, late of 5 Ninth, and summer might not seem so far off. --Rob Patronite Preheat oven to 350.

But that’s not the case with this roast vegetable pesto bowl, which is the Goldilocks of salads: not too heavy and not too light. The first step? Swap iceberg lettuce for iron-packed spinach and ...

Try it with a side of green beans or a tomato salad and keep any leftovers for ... Rub in the butter and the vegetable shortening until the mixture resembles breadcrumbs. Bring the pastry together ...

Return to oven, and roast at 450° until vegetable mixture begins to caramelize ... if necessary. Add roasted vegetables with their juices to pasta; stir to combine. Taste and season with extra ...

Roasted garlic, which is made by baking the allium vegetable ... at tuna salad the same again. To freshen up the dish, sun-dried tomatoes add a tangy brightness, and a dollop of pesto brings ...

In Recipes from the Root Cellar (Storey Publishing, 2010) Andrea Chesman guides you through delicious winter vegetable recipesSweet ... couldn’t ask for a better salad. You can purchase this ...

Set roasted chickpeas aside. In a large salad bowl, toss together tomatoes, red peppers, cucumbers and olives. Make the dressing: Whisk together olive brine, 3 tablespoons olive oil, lemon juice ...

1.Spring Vegetable Quiche ... With vibrant kale, roasted delicata squash, and a tangy cider vinaigrette, the salad sings of springtime flavors. No need for traditional cheese in this plant-based pizza ...